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Mango, Jicama and Corn Salad

Mango, Jicama and Corn Salad
Level
Easy
Prep
15 minutes
Servings
6 servings
  • This salad really has it all! Sweetness from mango and corn, crunch from jicama and radishes and heat from the jalapeños. Perfect for summertime entertaining.
Key Ingredients

Ingredients

  • 3 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 to 2 jalapeños, seeded and finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 cups frozen, thawed corn kernels
  • 1 cup peeled, pitted mango, coarsely chopped to 1/4-inch pieces
  • 1 cup peeled jicama, sliced into matchsticks
  • 1/2 cup chopped red onion
  • 3 or 4 radishes, halved or quartered and thinly sliced
  • 1/4 cup chopped fresh cilantro

Make It

Step 1
Whisk orange juice, lime juice, jalapeño, oil and salt in a medium bowl to combine.
Step 2
Add corn, mango, jicama, onion, radishes and cilantro to bowl with vinaigrette. Toss to coat. Serve immediately.

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